In Clean Eating's newest online course, Batch Cooking 101: Cook Once, Eat All Week, Pamela Salzman, certified holistic health counselor and cooking instructor, revolutionizes the concept of make-ahead meals with easy-to-learn recipes and seven weeks of in-depth lessons on shopping, planning and cooking. Ready to learn more? Sign up here.
One of my best pieces of advice for better batch cooking is to always have a variety of flavor-boosting sauces on hand. After all, just because you are cooking once for the week, it doesn’t mean your food should be bland!
I always make a variety of dressings and sauces to really mix up my meals and make each one feel unique. My absolute favorite flavor booster is a classic pesto. You can use it to top pasta, as a spread for sandwiches and quesadillas, dolloped over grain bowls and so much more. Most people don’t realize that pesto actually freezes really well—simply freeze in a glass container or an ice-cube tray and pull out when your food needs a little punch.
My processor pesto recipe in this video is totally customizable; you can use any of your favorite fresh herbs or nuts. Plus, it takes less than five minutes to make.
Recipes to Try:
Swap my pesto into any of the following recipes below.
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